Basic HTML Version
Asparagus and Egg Salad Mou l d
Serves
6
3 hard boiled eggs
(diced)
2
C.
d
j
c
e
d
cooked asparagus
1: T.
g
el
a
t
i n
e
1 1 C.
water
from
asparagus
1
slice of
on ion
1
C.
mayonnaise
1
T.
l
em
on
juice
! t.
salt
i
C.
diced c
e
l
e
r
y
Pl ace all the
ingredients, except
t
h
e
eggs and asparagus
in t
h
e Vi tamizer,
a
n
d
run
until thoroughly
bl ended. Chill thi s mixture until
it
begi ns
t
o
thicken
and
then
add
e
g
g
s
and asparagus .
Turn
into
a
greased mould and chi l l unt il
firm.
Serve
the mould
s
u
rr
o
u
n
d
e
d
b
y
lettuce and tomatoes ;
its
taste is improved
by
t
h
e
additi on
of
French
d
r
e
ss i
n
g
.
Ch i cken and Sherry Salad Mou l d
Serves 4
i
C.
diced
carrots
2
T.
lemon juice
i
l
a
r
g
e
s l ice onion
t C. sherry
t C.
diced
celery
2 T.
g
e
l
a
ti
ne
3 sprigs
p
a
r
sl
e
y
3 ! C.
chicken stock
t
t.
salt
1
t C. diced
c
o
o
k
e
d
ch icken
t t.
pe
pp
e
r
-k C.
c
o
ok
ed
peas
Place all the
ingredients
i
n
the Vitamizer, except
c
h
ic
ken
and green
peas,
and
run
u
n
t
il finely
blended .
Turn into
a
g
r
e
a
s
e
d
mould and
add the
ch icken
and
green
peas.
C
hil
l
unt il firm
and
t
h
en
serve with mayonnaise.
Prawn Sal ad Mould
Serves
6
2 T.
ge
l
a
ti
n
e
1
g
r
ee
n
pepper (diced)
I i C.
tomato soup
1
slice onion
t
lb.
cream cheese
1 C.
mayonnaise
1 t
C.
di ced
celery
3 C.
peeled
prawns
Place all
ingredients
in
t
h
e
Vitamizer
except prawns, run
until finely
blended. T
u
r
n
into a
greased
mould,
add
prawns
and
c
h
i
l
l
until firm.
1
t.
gelatine
3 T.
pineapple j
u
i
c
e
2 T. lemon j
u i
c
e
1 banana
I
pinch
salt
P i neapp le Sal ad
Serves
6
1/3
C.
mayonnaise
1 2
marshmallows
1
can
crushed
pineapple
1 C. cream
Place a ll
ingredients
in
the
V
it
a
rniz
e
r
, except
the
marshmaliows,
the
pineapple
and
the
cream.
Run
for
approximately
20
s
e
c
on
d
s
,
then
r
e
m
ov
e
the l id and wi th
motor
st i l l running,
a
dd
the
marshmallows. Stop
the
V
i
ta
m
i
z
e
r
2
or
3
s
e
c
o
n
d
s
after the
last
marshma l low
has
b
e
e
n added .
Pour into
refrigerator
tray and
fold in
the crushed
pineapple a
n
d
the cream. Freeze until the salad is firm
and
it
may then
be
s
erv
ed
cut
into
sl ices .
Cucumber Salad
Serves
6
t
C. w
a
te
r
1
T. g
e
la
t
i
n
e
Soak
the
gel
a
t
i n
e
in cold water and then melt over hot water, and allow to cool.
t C. water
t
small
chopped
onion
2
T. lemon
j
u
i
c
e
1
t.
sal t
2t
C.
s
l
i
c
e
d
raw
cucumbers
Few
s
p
ri
g
s
parsley
Place all
t
h
e
s
e
i ngred ients,
incl uding
d
i
sso
lved
gelatine, in
Vitamizer
and
Vitamize
unti l
smooth .
Then
place
in
a bowl a
nd
put in
refrigerator
unti l firm.
Th i s s
a
l
a
d
is
very
att ractive
jf
i
nd
i
v
i
d
u
a
l
moulds
a
re
used
instead of
a
bowl . Serve
with your
f
a
v
o
u
r
i
t
e
m
a
y
o
nn
a
i
s
e
.
48